A rich and hearty clam chowder inspired by Emeril Lagasse, perfect for the fall season with a creamy base and chunks of fresh clams.
Ingredients: 2 cups chopped onions. 1 cup chopped celery. 1 cup chopped leeks. 1/4 cup chopped garlic. 1/2 cup unsalted butter. 1/2 cup all-purpose flour. 1 quart clam juice. 4 cups peeled and diced potatoes. 1 teaspoon dried thyme. 2 bay leaves. 1 teaspoon salt. 1/2 teaspoon black pepper. 2 cups heavy cream. 2 cups half-and-half. 4 cups fresh chopped clams. 1/4 cup chopped fresh parsley.
Instructions: In a large pot, saut onions, celery, leeks, and garlic in butter until softened. Stir in flour to make a roux, cooking for 2-3 minutes. Gradually whisk in clam juice to avoid lumps. Add potatoes, thyme, bay leaves, salt, and pepper. Simmer until potatoes are tender. Stir in heavy cream, half-and-half, clams, and parsley. Cook until heated through. Remove bay leaves before serving.
Prep Time: 20 minutes
Cook Time: 30 minutes
The Club at Smallwood
